Elevate your breakfast with Soufflé Pancakes, a cloud-like treat that defies gravity. Without baking powder, these pancakes rise to perfection through the airy magic of whipped egg whites.
Ingredients:
- 1 cup all purpose flour (4.25 oz, 119 gr)
- 1/4 teaspoon kosher salt
- 3/4 cup milk (6 fl oz, 177 ml, skim, 1%, 2% or whole)
- 1 teaspoon vanilla (optional)
- 3 large egg yolks
- 3 large egg whites
- 1/4 cup sugar (1.75 oz, 49 gr)
Method:
Separate the eggs, keeping the yolks in one bowl and the whites in another.
Whisk the flour, salt, milk, vanilla and yolks together until smooth.
Whisk the egg whites at medium speed until stiff. Gradually add the sugar and continue to beat until stiff peaks form.
Fold a quarter of the egg whites into the yolk mixture to lighten it. Gently fold in the remaining whites, taking care not to overfill.
Heat a non-stick frying pan over a medium heat and lightly grease with butter or oil.
Drop the batter into the pan, cover and cook for about 4 minutes, until the bottom is golden and the top has set slightly.
Carefully flip the pancakes and cook for a further 3 minutes or until fully set and golden brown.
